Directions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Remove ends of squash and cut in half length-wise. Scoop out and discard seeds and stringy interior (a grapefruit spoon works well for this). Cut squash into 1/2-inch slices and toss with onions, 2 tablespoons oil, and 1/2 teaspoon salt on the baking sheet. Arrange in an even layer and bake 30 minutes, redistributing once during the cooking process, until browned and tender.
3. In the meantime, combine vinegar, remaining oil, oregano, chili flakes, and remaining salt. (It’s okay if oil and vinegar don’t emulsify.)
4. Transfer squash to a serving bowl and drizzle with balsamic mixture. Garnish with additional oregano, and serve immediately.

Directions:
1. Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together sugar, spices, and salt until combined. Using a fork or a sieve, dust the baking sheet with half the mixture.
3. Cut apple into 4 large pieces around the core. Discard core and cut apple quarters into 1/16-inch thick slices, using a mandolin if you have one. Arrange slices on the baking sheet in even layers and dust with remaining sugar mixture.
4. Bake for 1 1/2 hours, until slices have shrunk and become golden. Remove from the oven and allow to cool on the baking sheet. Carefully remove slices from the parchment paper and serve as an appetizer or salad topping. Makes about three dozen chips.

Directions:
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, toss carrots, onions, oil, salt, and sugar. Spread vegetables evenly on the baking sheet and roast 30 to 40 minutes, stirring once halfway through, until browned and tender.
3. Transfer mixture to a food processor or blender and add ginger, 1 teaspoon curry paste, and stock. Blend until incorporated. Add coconut milk and blend until smooth. Taste for seasoning and add salt and additional curry paste if you like. Add lime juice and any additional liquid if you prefer thinner soup.
4. Spoon into bowls and serve garnished with cilantro and toasted coconut.

Directions:
1. Preheat the oven to 375 degrees F and line a few rimmed baking sheets with parchment paper. Toss pumpkin with a drizzle of olive oil and a generous amount of salt on sheets and roast for 40 to 45 minutes, redistributing occasionally, until tender and beginning to brown. Remove and set aside in a mixing bowl.
2. In a large Dutch oven or casserole, warm 1/4 cup olive oil over medium heat. Add leeks and sauté for 5 to 10 minutes, until they begin to wilt. Add 1/2 cup stock, turn the flame to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until leeks are completely soft and beginning to turn to mush. Remove the lid and cook uncovered until most of the liquid has evaporated. Season with salt and add to pumpkin mixture.
3. In the same pot or pan, add a little more olive oil, turn the heat to medium-high, and add onion, fennel, and thyme. Sauté for 10 minutes until tender but not caramelized, then add wine and season with salt and pepper. Continue to sauté for another 5 minutes, until vegetables are very tender and alcohol in the wine has burned off. Add to pumpkin-leek mixture. (Note: Everything up to this point can be made 1 to 2 days ahead of time.)
4. When ready to serve, combine garlic with 1/4 cup olive oil. Heat in the microwave 1 to 2 minutes, until oil is fragrant and infused. Toss ciabatta with oil and a generous amount of salt, and turn out onto several rimmed cookie sheets. Toast in a 350-degree oven for 5 minutes, until bread is crisp but not completely browned.
5. Toss bread with vegetable mixture, applesauce, remaining stock, and parsley. Combine well and add any stock as necessary to make bread moist. Let stand for at least an hour for flavors to absorb. Then return to the oven and cook, covered, for 30 minutes. Uncover and cook for another 15 minutes until the top is crusty and brown.

Directions:
1. Preheat the oven to 300°F.
2. Place pecans in a bowl. In a small, heavy saucepan over medium-low heat, warm olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour seasoned oil over nuts, add sugar, cumin, salt, pepper, and cayenne, and stir to coat evenly.
3. Transfer to a baking pan and bake, stirring occasionally, until nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. (Note: This can be made up to a week in advance.)
4. When ready to serve, heat a large pot of salted water. Cook green beans until al dente, about 5 minutes. Drain in a colander and run under cool water to stop the cooking. Toss beans in a mixing bowl with a little olive oil, then transfer to a serving platter and top with rosemary nuts.

Directions:
1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cut top and bottom off pumpkin using a large chef’s knife. Halve lengthwise and scoop out flesh with a spoon (grapefruit spoons work well here). Discard flesh and reserve seeds for another use.
3. Cut pumpkin into 1/4-inch wedges and toss in a large mixing bowl with olive oil, salt, sugar, and chili powder. Arrange in an even layer on the baking sheet and roast for 30 to 40 minutes, flipping halfway, until wedges are soft and caramelized. Allow to cool slightly before serving.

Directions:
1. In a large cast-iron skillet, heat olive oil over high heat. Add turnips and potatoes and cook about 30 minutes, stirring occasionally, until tender and dark browned on all sides. Add onion, paprika, and salt, and turn the heat to medium-low. Sauté for about 5 minutes, until translucent and sweet. Stir in half the basil.
2. To serve, spoon hash onto plates and top with remaining basil.

Directions:
Arrange romaine hearts on a platter. Carefully scatter roasted beets over the center of wedges, followed by pistachios and basil. Right before you’re ready to serve, drizzle vinaigrette over the top and season with salt and pepper.

Directions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Remove ends of squash and cut in half length-wise. Scoop out and discard seeds and stringy interior (a grapefruit spoon works well for this). Cut squash into 1/2-inch slices and toss with onions, 2 tablespoons oil, and 1/2 teaspoon salt on the baking sheet. Arrange in an even layer and bake 30 minutes, redistributing once during the cooking process, until browned and tender.
3. In the meantime, combine vinegar, remaining oil, oregano, chili flakes, and remaining salt. (It’s okay if oil and vinegar don’t emulsify.)
4. Transfer squash to a serving bowl and drizzle with balsamic mixture. Garnish with additional oregano, and serve immediately.

Directions:
1. Add oil to a pan over medium heat, and spread onions as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute onions so each gains the maximum amount of surface area. (The intention is to slowly crisp onions by enticing the remaining liquids to sweat out and for onions to sweeten by condensing in their own juices.)
2. When onions are dark brown, but not burnt (about 40 minutes), add paprika and cumin, and season with salt and cayenne to taste. Set aside.
3. In the meantime, place sweet potatoes and Yukons in a large pot and cover with water by two inches. Bring to a boil over high heat and simmer until fork-tender. Drain and mash in a large mixing bowl.
4. Season potatoes to taste, adding chili powder and any additional cayenne. If mixture is too thick, thin with some vegetable stock. Transfer to a casserole and spread in an even layer. Top with caramelized onions and serve immediately.